Grilled Octopus

Whole octopus boiled until fork-tender, then charred on the grill and tossed with a bright lemon-garlic dressing, olives and parsley.

🍳 Cook: 75 min

Ingredients

1 (2 to 2 1/4 lb.)		whole octopus
2 tbsp	30 ml	neutral oil, such as vegetable or canola oil
2 tbsp	30 ml	extra-virgin olive oil
1 clove		garlic, grated or minced
2 tsp	10 ml	lemon zest, plus 1 tablespoon juice
1/3 cup	80 ml	pitted olives (green or kalamata or a mix), roughly chopped
1/4 cup	60 ml	flat-leaf parsley leaves, chopped
—		kosher salt
—		freshly ground black pepper

Bring a large pot of generously salted water to a boil. Add the octopus and reduce to a simmer. Cook for 45 to 60 minutes, or until you can easily pierce the octopus with a fork. Transfer to a large bowl and drizzle with neutral oil. If making ahead, cover and refrigerate for up to 1 day before grilling.
Preheat the grill to medium-high for 5 minutes and clean and oil the grates. Grill the octopus for 15 to 20 minutes, flipping halfway through, until lightly charred all over. Transfer the octopus to a cutting board. (While grilling, tuck the tips of the tentacles on top of the octopus to keep them from falling through the grates and burning.)
Meanwhile, in a large bowl, whisk together the olive oil, garlic, lemon zest and juice, and 1/4 teaspoon each salt and pepper.
Cut the head off the octopus, clean out the inside and slice into rings. Then cut each tentacle away from the center; discard the center, which holds the hard beak. Cut the thicker parts of the tentacles into 1" pieces, keeping the thinner parts longer. Add the cut-up octopus to the bowl with the dressing and toss. Stir in the olives and parsley and serve.

Tip: Boiling before grilling ensures tender octopus; a wine cork in the water is not necessary.